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Glossary entry

French term or phrase:

yaourt étuvé

English translation:

set yogurt (or set-style yoghurt)

Added to glossary by Sara Mullin
Oct 7, 2013 11:40
10 yrs ago
4 viewers *
French term

yaourt étuvé

French to English Medical Food & Drink
Hello,

I'm translating a newsletter for a milk company and I'm not sure how to translate "yaourt étuvé" (UK English).

Context: Ingrédients laitiers fonctionnels et nutritionnels pour la formulation des yaourts brassés, étuvés, grecs, à boire...

My best guess is that this refers to "heat treated yoghurts"?? Can anyone please confirm or correct me?

Thanks in advance,
Sara
Proposed translations (English)
2 +1 firm yogurt
4 +3 heat-treated yoghurt
4 set yogurt
3 pasteurized yoghurt
3 -1 natural or bio

Discussion

Josephine Cassar Oct 7, 2013:
@ B.D Finch- because you need specialised dictionaries for such terms; my Collins gave "steamed, braised" for étuvé, but that does not explain the term; word reference, not the forums is a reputable site and is suggested by reputable translation courses. You only find the meaning/expansion/explanation of such terms and procedure online
B D Finch Oct 7, 2013:
@Josephine There are plenty of websites that give details of the yoghurt-making process. In industrial production of yoghurt, the milk is generally heated to a high temperature to pasteurise it before it is made into yoghurt. "Heat-treated yoghurt" is heated to only about 45°C after the action of the yoghurt-making bacteria, in order to kill the bacteria so that it has a longer shelf-life. You don't find that out from on-line dictionaries or Linguee, which is why that is not a good research strategy, at least not when used on its own. Also, why use wordreference.com as a substitute for proper dictionaries?
Josephine Cassar Oct 7, 2013:
Hi, I found this too: http://www.linguee.fr/francais-anglais/search?source=auto&qu... It seems it means "steamed at a high temperature"
Sara Mullin (asker) Oct 7, 2013:
Thanks, Catherine. I'm now finding a lot of products (Nestle, etc.) who sell and advertise "set yoghurt".
Sara Mullin (asker) Oct 7, 2013:
Thanks Josephine. I considered using "steamed yoghurt" but when I google this, I mostly get ghits for an Indian recipe called "Bhapa Doi", so I don't think that this is the name for this product? Also, "boiled yoghurt" also only pulls up recipes, and I have a hard time seeing how yoghurt can be braised (seared)?
Catharine Cellier-Smart Oct 7, 2013:
Set yoghurt? I would be inclined to translate this as "set yoghurt" but can't find any references to confirm this 100% as a translation for "yaourt étuvé".

In any case FWIW there's several references online as follows "Le yaourt étuvé est un yaourt qui est conditionné en pot avant d être mis en étuve".
Josephine Cassar Oct 7, 2013:
Hi, you can find the meaning of etuvé here: http://www.wordreference.com/fren/etuvé; it means steamed, braised, boiled

Proposed translations

+1
36 mins
Selected

firm yogurt

As opposed to stirred.

See here:
"Yaourt ferme (dit aussi en pot, étuvé ou traditionnel)"
in
http://www.fao.org/docrep/t4280f/t4280f0d.htm
Reference:

http://www.fao.org/docrep/t4280f/t4280f0d.htm

Note from asker:
Thanks, Nancy Lynn. This site was really helpful. However, after reading all of the comments, I think I'm still leaning towards "heat-treated"...
Peer comment(s):
agree Victoria Britten : Yes, or "set", as Catherine suggests in the discussion
14 mins
neutral B D Finch : That is an interesting reference and does seem to suggest "set yoghurt". It does seem odd that they only relate the "étuve" to that particular stage. Also only a handful of ghits for "yaourt "brassé ou étuvé" but thousands for "yaourt "brassé ou fermé".
4 hrs
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "I ended up talking to the client about this and he confirmed "set-style yoghurt). Even though "firm yoghurt" is not correct, this reference helped me the most and I later looked up "yaourt ferme", which should be translated as "set-style yoghurt): http://www.btb.termiumplus.gc.ca/tpv2alpha/alpha-eng.html?lang=eng&i=1&index=frt&srchtxt=YAOURT%20FERME"
-1
43 mins

natural or bio

see reference: http://www.delhaizedirect.be/fr/F-29543-yaourts-nature-et-fr... Hope it helps as according to this site
Note from asker:
Thanks, Josephine.
Peer comment(s):
disagree Victoria Britten : "nature" just means without added sugar or fruit or whatever; "bio" has to do with bacteria involved in the making
6 mins
It was the only one I found, now I found another one which makes more sense though I never heard of "firm", and why does that site have it there? I put confidence "medium" as I was unconvinced too
Something went wrong...
+3
1 hr

heat-treated yoghurt

http://www.askdrsears.com/topics/family-nutrition/yogurt/how...
"DON'T-EVEN-BUY YOGURT
It might as well be pudding if it says "heat treated" on the label, and it may contain added sugar and stabilizers - and more!"

http://aboutyogurt.com/index.asp?bid=28#Q7
"A very important difference among yogurts is whether they contain live and active cultures. Although all yogurts initially contain live and active cultures, some are heated after they are made, thereby destroying the cultures. Also, some yogurts are initially formulated with a low level of cultures. "

--------------------------------------------------
Note added at 2 hrs (2013-10-07 13:48:21 GMT)
--------------------------------------------------

Whether a yoghurt is "set" or "stirred" has nothing to do with whether or not it is heat-treated. I always buy live yoghurt (i.e. not heat-treated) and generally prefer it stirred if it is cow's milk yoghurt.

http://www.pakeeza.co.uk/faq.htm
"Yogurts generally fall into two categories: set and stirred yogurts. Stirred yogurts can be further sub-divided according to whether they are meant for spooning, or whether they pour quickly and easily (drinking yogurt).

A set yogurt is fermented in the pot that it is sold in, whereas stirred yogurt is fermented in bulk prior to pouring into individual pots."
Note from asker:
Thanks, B D Finch. This was my gut feeling and most of the comments and links that people have sent for this question seem to confirm this.
Peer comment(s):
agree John Holland
2 hrs
Thanks John
agree Yvonne Gallagher
4 hrs
Thanks gallagy
agree GILLES MEUNIER
4 hrs
Thanks Gilou
Something went wrong...
3 hrs

pasteurized yoghurt

Le Grand Robert et Collins defines the verb 'étuver' as, (b) 'to sterilize'. A synonym of sterilize is 'pasteurize', which I believe makes the most sense in this context.
Note from asker:
Thanks, Brechen. I think you're right in the sense that yoghurt treated this way is pasteurized, but based on my searches, it seems to me that it is more correct to say "heat-treated", which has the same effect?
Something went wrong...
1 hr

set yogurt

"Set yogurt is allowed to set in the pot in which it was sold, so has a firmer texture than other yogurts, but is still creamy and smooth."
quote from http://www.bbcgoodfood.com/glossary/yogurt

--------------------------------------------------
Note added at 1 hr (2013-10-07 13:13:55 GMT)
--------------------------------------------------

I have seen the above references, only afterwards, but have found another source other than the Nestlé set yogurt!

--------------------------------------------------
Note added at 8 hrs (2013-10-07 19:55:00 GMT)
--------------------------------------------------

Perhaps combine the answers: heat-treated set yogurt !
Note from asker:
Thanks, Rachelha. Although I'm hestitating between this answer and "heat-treated yoghurt", I think I'm still leaning towards the latter.
Something went wrong...
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